Recipes from The Inglenook Cookbook by The Sisters of the Brethren Church (1906)

BREADS - WARM AND COLD

YEAST (2 recipes)

Yeast #1

Take 12 good-sized potatoes, boil and mash fine; save the water they were boiled in, and have a small handful of hops, boiled in a separate pan; strain the hop water; add 1 tea-cupful of sugar and the same of salt; put all together to make 1 gallon. Always save a pint of the yeast to start with when you make again. Keep corked in a jug in a cool place.

Sister Amy Roop, Westminster, Md.

Yeast #2

Grate 2 large potatoes, add 3 pints of boiling water, 1 tablespoonful of sugar, and 1 tablespoonful of salt. Stir all together; when cold add 1 cup of baker's yeast. Let it rise, then set away.